Spiralized Root Revelry Salad with Fennel-Herb Vinaigrette

What grows together, goes together, as this earthy salad so tastefully proves. Colorful root vegetables intertwine with sweet-tart dried cranberries and are brightened with the bold acidity of fennel vinaigrette. Unearth a new favorite side dish with this combination today!

Directions

Mealthy Tip

If you're not a fan of the licorice flavor of fennel, use celery instead and omit the fennel seeds. Dress the salad immediately before serving, as the beets tend to stain the other vegetables red otherwise. Because the dressing can be stored, make it in advance for an even-quicker salad.

Reviews

What others are saying

I really enjoyed this. I served it with grilled shrimp. It looked impressive and everyone loved it. The dressing definitely brought everything together. It's a keeper!

Jen the Mighty says:

I'm currently having a long-term love affair with fennel, and this recipe took it to the next level. I can't wait for spring so that I can make this again with fresh veg from my garden!

Sam Dalton says:

The vinaigrette was really good, I love the way fennel tastes. The spiralized carrots, beets, and parsnips blended nicely together, a little sweet, a little earthy.

Sheila Long says:

Made this with more garlic, less lemon, and perfect paired with grilled chicken. The vinaigrette was super tasty too, I love all the herby flavors.

Sarah Gray says:

This salad doesn't need much dressing at all, just a light toss. I prepared it in advance as recommended, great tip. I can't wait to go back to the famers market to get these ingredients and make again.